This deliciouus fortifying soup is just what you need to get you through cold winter days. Lamb forequarter chops are good value, but you need to trim them of any fat and sinew – if you have time, the bones can be used to make stock which can be used in the soup.
Place the lamb [...]
Earthy cumin, sweet brown cinnamon, bitter bright saffron, pungent powdered ginger, spicy cayenne, bright red paprika and vivid yellow turmeric – heaped up in conical mounds in the medina, these are some of the fragrant spices essential to good Moroccan cooking.
We’ve become aware over the past decade or so of couscous – those fluffy kernels [...]
A flavourful, savoury onion flatbread from the south of France. The name derives from the Provencale word `pissalat’ which was a fish based condiment, represented today by a combination of anchovies and thyme
Make the focaccia base: place flour and salt in a large bowl, make a hole in the centre and put in the yeast, [...]
Pizza, focaccia, pide and mountain bread – wherever you go today, you’ll find one or other on offer for lunch or a quick snack.
They’re just a few of a huge variety of what can loosely be termed flatbreads – those staples of life which you’ll find in a sweep stretching from India, through Afghanistan, Iran, [...]
Evi Mitchell was busy putting the finishing touches to lunch when I arrived.
A drizzle of olive oil over the boiled zucchini, and a few extra kalamata olives added to the village salad and she was done.
I’d been invited to share lunch with the family – her 88-year- old mother Katina Tsochatzi, her mother-in-law, 97- year- [...]
This is a delicious vegetable soup from Lesbos, given to me by Evi Mitchell of C’Aphrodite restaurant in Cremorne. It’s a good one for cold winter nights and is easy to make. It’s also a good one for children who won’t eat their vegies, (though you will probably need to omit the chilli). Make sure [...]
Do you avoid buying custard apples because of their unattractive appearance?.
True, their knobbly leathery skin can be off-putting , but break open the flesh of a ripe fruit, and I guarantee you will fall in love with its delicate custardy flavour.
Dip in a spoon and scoop out some of the perfumed flesh. Remove (or spit [...]
For a simple yet impressive breakfast dish or snack.
Heat the grill. Toast the bread lightly on one side. In a small bowl combine the ricotta with the maple syrup or honey. Spread this mixture over the un-toasted side. Top with generous pieces of fresh custard apple (check that you have removed any black seeds). Sprinkle [...]
Imagine eating a bucketful of KimChi, the spicy fermented cabbage dish beloved by Koreans – that’s just one of the competitions being staged on Saturday at the annual Campsie Food Festival.
“Food lovers are in for a treat this year with the Campsie Food Festival expected to be bigger then ever before,” says Mayor Robert Furolo.
“We’ve [...]
One of the recipes Justine Schofield (a finalist in the first MasterChef series) will be demonstrating next Saturday at the Campsie Food Festival.
To make the sauce: heat the oil in a large heavy based saucepan. On medium low heat fry the onion, garlic and anchovies until soft. Add the tomatoes and bay leaves and soften [...]
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